| Hands Clean & Properly Washed; Gloves Used Properly | 4.00 |
| Proper Cooling Methods | 4.00 |
| Food Safety Certification | 2.00 |
| Proper Hot & Cold Holding Temperatures | 2.00 |
| Food: Unadulterated, No Spoilage, No Contamination | 2.00 |
| Vermin Proofing, Air Curtains, Self-Closing Doors | 1.00 |
| Utensils And Equipment Approved, Good Repair | 1.00 |
| Equipment / Utensils properly installed, clean;adequate capacity | 1.00 |
| Equipment, Utensils, Linens: Storage And Use | 1.00 |
| Refuse Properly Disposed: Facilities Maintained | 1.00 |
| Food Handler Certifications available, current, complete | 1.00 |